This sweet dessert is perfect for a weekend tea. Passion fruit is sour but in this pie is really sweet and balanced! I hope you like it!
Ingredients:
For the Pastry:
- 250g plain flour
- 130g cold cubed butter
- 2 medium egg yolks
- 5 tbsp caster sugar
- (water if too dry)
For the filling:
- 12 small passion fruits (or 8 large ones)
- 6 tbsp cornflour
- 150ml warm water
- 375g caster sugar
- 5 egg yolks
For the Meringue:
- 4 egg whites
- 225g caster sugar
Preheat the oven to 180C/350F/Gas mark 4.
For the pastry: Mix the sugar and flour together until well blended, add in the cubes of butter and rub with your fingers until it looks like breadcrumbs. Add in the 2 egg yolks and mix with a fork until thick, and then gather and knead with your hands to keep together. Cover in clingfilm and place in the fridge for 25 minutes.
When out, role out the dough on a floured surface. Flour a 20cm tart tin, and carefully place the pastry in and press it to all the corners. Blind bake for 20-25 minutes, if you don’t know how to blind bake, click HERE for my tutorial. When out, remove your blind baking beans and bake for 5 minutes. When out, reset the oven to 150C/350F/Gas mark 2.
For the filling: Scrape out the fillings of the passion fruits, and place through a sieve to get out all the juice. Place in a pan with cornflour, water and sugar. Mix over the hob until thickened, keep mixing so it doesn’t burn. Add in the egg yolks and whisk for a few minutes so they don’t turn scrambled. When ready, pour in the base.
For the meringue: Whisk the egg whites with the electric beater, and whisk until stiff. Slowly add in the sugar while beating, and whisk until stiff peaks. Spread the meringue on the pie, and bake for 20-30 minutes.
ENJOY!
Boom Bakes 